Description
These Pumpkin Truffles are a delightful no-bake treat combining creamy pumpkin-flavored filling with a crisp white chocolate coating. Perfect for fall celebrations or anytime you want a seasonal sweet bite, these truffles blend the warm spices of pumpkin pie with the richness of cream cheese and the sweetness of white chocolate.
Ingredients
Scale
Filling
- 4 ounces cream cheese (half of a brick), softened
- 2 Tablespoons powdered sugar
- 1/3 cup pumpkin puree (NOT pumpkin pie filling)
- 1 ¾ cups finely ground graham cracker crumbs (approximately 10-11 graham sheets)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Coating
- 12 ounces bag of white chocolate chips
Optional Toppings
- Extra graham cracker crumbs
- English toffee bits
Instructions
- Beat cream cheese and sugar: Add the softened cream cheese and powdered sugar to a mixing bowl. Using a stand or hand mixer, beat until creamy and smooth.
- Add pumpkin and cinnamon: Add the pumpkin puree and cinnamon and mix at medium speed until fully combined and smooth.
- Incorporate dry ingredients: Add the graham cracker crumbs, pumpkin pie spice, and cinnamon to the bowl and mix on medium until fully incorporated and smooth. The dough will be thick, approximately 1-2 minutes.
- Chill the dough: Transfer the dough to a small bowl, cover, and refrigerate for about 2 hours or longer if needed to firm up.
- Prepare baking sheet: Line a baking sheet with parchment paper for the truffles to rest on.
- Form truffles: Scoop a small tablespoon of dough into your hands, roll into uniform balls about 1 inch in diameter, and place on the baking sheet about 2 inches apart. This yields around 20 truffles.
- Chill before dipping: Cover and chill the truffles for 20-25 minutes before coating with chocolate.
- Melt white chocolate: Place white chocolate chips in a microwave-safe bowl. Microwave at 100% power in 10-15 second intervals, stirring between each, until melted and smooth. Be careful not to overheat.
- Dip truffles: Remove truffles from the fridge. Using a fork, dip one truffle at a time into the melted chocolate, ensuring full coverage.
- Remove excess chocolate: Scrape the bottom of the fork against the side of the bowl to remove extra chocolate from the truffle.
- Place on baking sheet: Gently transfer the coated truffle back to the parchment-lined baking sheet using an additional fork to avoid blemishing the sides.
- Repeat dipping: Repeat with all truffles. Re-dip bottoms if needed after initial hardening.
- Add toppings: Immediately sprinkle English toffee bits or extra graham cracker crumbs over the tops of the truffles before chocolate sets.
- Set and chill: Allow the truffles to form a hard shell, then refrigerate until fully set before serving.
- Serving: Truffles can be served chilled or kept at room temperature for a few hours prior to serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices altering the flavor and texture.
- If the dough is too soft, refrigerate longer to make rolling easier.
- Be careful not to overheat the white chocolate when melting as it can seize and become unusable.
- Store the truffles refrigerated in an airtight container; they can be kept for up to one week.
- Optional toppings add texture and extra flavor, but are not required.
